**Ingredients for Tandoori Paneer Tikka:**

– 400g paneer (Indian cottage cheese), cut into cubes
– 1 cup Greek yogurt
– 2 tablespoons tandoori spice mix
– 1 tablespoon lemon juice
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1 teaspoon paprika
– Salt to taste
– 1 tablespoon vegetable oil
– Wooden skewers, soaked

**Ingredients for Baby Spinach:**

– 200g baby spinach
– 2 garlic cloves, chopped
– 1 tablespoon olive oil
– Salt and pepper to taste
– Lemon juice for garnish

**Instructions:**

1. **For the Tandoori Paneer Tikka:** In a bowl, mix the Greek yogurt, tandoori spice mix, lemon juice, ground cumin, ground coriander, paprika, and salt. Add the paneer cubes and stir well to coat them evenly. Let marinate in the refrigerator for at least 30 minutes.

2. Thread the marinated paneer cubes onto the soaked wooden skewers.

3. Preheat a grill pan or grill. Brush the paneer skewers with some vegetable oil and grill on both sides until golden brown and slightly crispy.

4. **For the Baby Spinach:** Heat the olive oil in a pan. Add the chopped garlic and sauté briefly until fragrant.

5. Add the baby spinach and stir occasionally, sautéing until it is slightly wilted. Season with salt and pepper.

6. Arrange the grilled paneer skewers on a bed of baby spinach. Drizzle with some lemon juice and serve hot.

Enjoy your delicious Tandoori Paneer Tikka with Baby Spinach!